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White Chicken Chili: Easy & Creamy Recipe

Creamy White Chicken Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 tbsp Olive oil Extra virgin
  • 1 medium Yellow onion Diced
  • 2 cloves Garlic Minced
  • 1.5 lbs Boneless skinless chicken breasts
  • 4 cups Chicken broth Low sodium
  • 2 15-oz cans White beans Cannellini or Great Northern, drained and rinsed
  • 1 4-oz can Diced green chiles Mild or hot depending on preference
  • 1 cup Frozen corn
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 4 oz Cream cheese Softened at room temperature
  • 0.5 cup Shredded cheddar cheese Plus extra for serving
  • 0.25 cup Fresh cilantro Chopped

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced yellow onion and minced garlic, sautéing for 4 to 5 minutes until softened and fragrant.
  • Add the whole chicken breasts to the pot along with the chicken broth, drained white beans, diced green chiles, frozen corn, ground cumin, and dried oregano. Stir well to combine.
  • Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 20 to 25 minutes, or until the chicken breasts are fully cooked through and tender.
  • Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Shred the meat using two forks, then return the shredded chicken to the simmering pot.
  • Stir in the softened cream cheese, stirring continuously until it completely melts into the broth, creating a smooth and creamy texture. Simmer for an additional 5 minutes to allow the chili to thicken slightly.
  • Remove the pot from the heat. Stir in the shredded cheddar cheese and fresh chopped cilantro.
  • Ladle the chili into bowls and serve immediately. Top with additional cheddar cheese, cilantro, avocado, or tortilla chips if desired.